This light and quick fix breakfast is healthy and versatile. You can make it just with the basic tempering of mustard seeds and curry leaves or as many seasonal vegetables as you want, to make a mixed vegetable Upma.
Although it may be made in oil, but the taste of the ghee-roasted upma is unsurpassable.
(This recipe serves 3-4)
½ cup semolina/sooji
1 tbsp ghee
1 tsp mustard seeds/rai
6-7 curry leaves
1 small onion, chopped fine ( can omit if making Jain style)
2 green chillies chopped fine
5-6 cashew nuts, chopped coarse
1 tsp lime juice
2 ½ cups of water
1 tsp of urad dal and chana dal each, soaked for 20 minutes
A handful of fresh coriander
Roast the semolina in 1 tsp of ghee till it begins to change colour and gives a toasty aroma.
In another pan, heat the remaining ghee and splutter the mustard. Keep the heat on medium.
Add the cashew nuts and roast them till they get light brown. Add curry leaves and the soaked dals and stir for a minute.
Add onions and fry them till they begin to brown. Add green chillies (and any vegetables if using) and stir for a minute.
Increase the heat to full. Add water and bring to a boil. Add the lime juice.
Slowly add the semolina, stirring continuously till the upma comes together and loose fudge like consistency is reached.
Sprinkle fresh coriander, mix well and serve immediately.